Post by wilderness on Nov 21, 2018 7:27:49 GMT -5
Sundried Tomato Tapenade on Toasted Polenta-wilderness
Ingredients
1 cup sun-dried tomatoes, packed in oil, drained and oil reserved1/3 cup reserved sun-dried tomato oil
3 tablespoons finely chopped red pepper
5 cloves garlic, finely chopped
6 ounces crumbled feta cheese
2 tablespoons dried basil
1/2 teaspoon ground black pepper
2 teaspoons balsamic vinegar
Polenta
• 1 1/4 cups whipping cream
• 1 1/4 cups water
• 3/4 teaspoon salt
• 3/4 cup yellow cornmeal
• 3/4 teaspoon hot pepper sauce (such as Tabasco)
• 4 tablespoons olive oil
• Chopped parsley
Directions
Tapenade
Finely chop sun-dried tomatoes and place in a large bowl. Stir in the reserved tomato oil, red pepper, garlic, feta cheese, dried basil, black pepper, and balsamic vinegar and mix well. Cover and chill for at least four hours before serving.
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Printed From Allrecipes.com 10/22/2016
Polenta Pre heat oven to 400°
1. Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)
2. Cut polenta into 16 squares. Place on a baking sheet and put on bottom shelf of the oven. Bake 10 minutes, flip, bake 10 minutes, flip. Repeat time for a total of 20 minutes each side. They will be slightly toasted.
3. Divide tapenade among squares. Arrange on platter and garnish with parsley. Serve at room temperature.
Polenta recipe is an adaptation of a recipe from Bon Appetite.
